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Ingredients:

• For the Paneer:
  • 200 grams of paneer (cubed into bite-sized pieces)
• For the Batter:
  • 1 cup besan (gram flour)
  • 2 tablespoons rice flour (for crispiness)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala (optional)
  • 1/4 teaspoon ajwain (carom seeds)
  • 1/4 teaspoon cumin powder
  • Salt to taste
  • Water (as needed, to make a thick batter)
  • A pinch of baking soda (optional, for extra crispiness)
• For Frying:
  • Oil (for deep frying)
• For Garnish:
  • Chaat masala or fresh coriander leaves (optional)

Instructions:

1. Prepare the Paneer:
   • Cut the paneer into cubes or thick strips (about 1-inch pieces).
   • You can lightly fry the paneer cubes in some oil for a crisp exterior if you like, but it’s optional.
2. Make the Batter:
   • In a mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, garam masala, ajwain, cumin powder, and salt.
   • Add water little by little to create a smooth, thick batter (similar to a pancake batter consistency).
   • If you want extra crispiness, add a pinch of baking soda to the batter.
3. Coat the Paneer:
   • Heat oil in a deep frying pan on medium heat.
   • Dip each paneer cube into the batter, ensuring it’s well coated.
   • Gently place the battered paneer pieces into the hot oil.
4. Fry the Paneer Pakoras:
   • Fry the pakoras in batches, making sure not to overcrowd the pan.
   • Fry the pakoras for 3-4 minutes or until golden brown and crispy on all sides.
   • Once done, remove them using a slotted spoon and place them on a paper towel to absorb any excess oil.
5. Serve:
   • Garnish with a sprinkle of chaat masala or fresh coriander leaves.
   • Serve hot with mint chutney, tamarind chutney, or ketchup.